In a large bowl, sift the flour and unsweetened cocoa powder.

Add all the other ingredients and, with the help of a mixer, stir until perfectly combined. You will get a rather firm and consistent mixture.

If using gluten-free flours, it might be necessary to add a little more milk compared to the quantities I indicated. Be sure to add it very slowly each time.

Turn on the oven and set it to 340°F.

Line a baking sheet with parchment paper. Using two teaspoons, or a pastry bag, form balls slightly smaller than a walnut, placing them close enough to prevent them from flattening too much during baking.

Bake in the middle of the oven for no more than 15/17 minutes (be careful not to overcook, as they could burn; they are ready when they become opaque and you can smell their fragrance).

Turn off immediately, take them out, and let them cool completely before glazing.

Meanwhile, coarsely chop the dark chocolate and take the milk out of the fridge to bring it to room temperature.

For the glazing.

When the chocolates are completely and perfectly cooled, prepare the dark chocolate glaze.

If melting the chocolate in a bain-marie, do it like this: pour two fingers of water into a saucepan and place a heat-resistant steel or glass bowl on top where you will put the chopped dark chocolate and milk (the milk should be added immediately before starting to melt the chocolate, otherwise the glaze would “curdle,” meaning it would become lumpy and hard to fix, and ensure no water drops into the melting chocolate).

Turn on the smallest burner and keep the flame at minimum.

Prepare a tray lined with parchment paper.

Continuously stir the glaze with a steel whisk until you get a smooth and shiny mixture. Turn off immediately but do not remove the melted chocolate from the underlying heat.

Let 5 minutes pass, add the mild-flavored sunflower oil, mix well, and start glazing the truffles.

You can dip them into the glaze one by one, using a fork to let the excess glaze drip away. Then, place each glazed chocolate on a tray lined with parchment paper and leave them until the glaze is perfectly dry. Then, you can transfer them to individual paper cups and store them in a tin box. I recommend letting them rest for an entire night in a cool place, well covered, before enjoying them, as this way the truffles will release all their wonderful flavor.

A little extra touch. Add very, very finely grated zest to the chopped chocolate and milk to give an extra touch to this delicious glaze.

When you have finished glazing all the truffles, you can roll them in chopped nuts, colored sprinkles, etc., to make them even more beautiful and refined.

Bon appetit